For the topping
- 2 tsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 1 red or orange pepper, deseeded, quartered and sliced
- 2 garlic cloves, finely chopped
- 160g cherry tomatoes
- 1 small avocado, halved, destoned and sliced
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- 2 good handfuls of rocket
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
- 1 small red onion, thinly sliced
- 4 Kalamata olives, sliced
- 1 tsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
For the base
Heat oven to 200C/180C fan/gas 6 and line two baking sheets with baking parchment. Heat the oil in a non-stick pan and fry the pepper for 5 mins, stirring every now and then until softened. Add the garlic, stir well and remove from the heat. Stir in the cherry tomatoes.
Meanwhile, make the base. Tip the flour into a bowl with the baking powder. Mix 80ml water with the oil, then add to the flour and stir in with the blade of a knife. Set aside for 5 mins.
Cut the dough in half and knead on the work surface until smooth – you shouldn’t need to add any extra flour. Roll out to a very thin 20cm circle, then lift onto the baking sheet. Do the same with the other half of the dough. Bake the two bases for 8 mins, then turn them over and top with the pepper and tomato mixture. Return to the oven for 10 mins more.
Toss the avocado, rocket, onion and olives with the balsamic vinegar. Remove the bases from the oven and squash the tomatoes a little to fill any areas that aren’t covered with the topping. Pile the avocado mixture on top and eat while still hot.
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